Dissolve yeast in the warm water. Combine all ingredients except flour and beat well. Add flour gradually. Turn onto floured surface and knead until smooth. Place in a greased bowl and let rise till double. Punch down. Divide dough into 3 portions and form into loaves. Put into 3 well greased pans and let rise again. Bake @ 350 for about 30 minutes. Cool out of pans on a rack.

This is especially wonderful with chicken noodle soup.

From: Tammy Atkins – we had it at the Hubbell’s house in the Ozarks with Chicken Noodle Soup. It was delicious! As she says: “This is the recipe as it appears in the booklet. I always just make two big loaves instead of three smaller ones. Also, I grate the onion rather than mincing it. This makes a good loaf of bread that keeps nicely!” “This recipe came from a booklet BREADS from Amish and Mennonite Kitchens, Pennsylvania Dutch Cookbooks, published by Good Books, 1982.”

Sue- I know the bread you mean – it was my favorite too, and it has been years since you could find it in the store.

Ann – that is the old recipe I used to have as well. I changed it because we found that version to be too sweet, and the baking soda didn’t seem to do much. I don’t think fresh dill weed works nearly as well though – the dried has a much more concentrated flavor. Thanks for telling me the source of the original – I just have it hand written on an old recipe card.